Quinoa Cakes & Flax Egg Tutorial

Have you ever made a flax egg? Sounds kind of strange, but many vegan recipes call for a flax egg to replace a real egg. I’ve never made one until very recently and it had always sounded weird and complicated to do, but it takes a mere minutes and the process comes in handy whenever I want to up the glow of any dish I’m making. Like quinoa cakes with homemade ketchup!

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Before we get to the quinoa cakes, let’s get the glow down:

Flax seeds: fight diabetes, has a high amount of cancer-protective compounds lignans (up to 800 times the amount as in any tested plant food) and alpha linolenic acid, fights constipation with its soluble and insoluble fiber content (one ounce of flax provides 32% of the US daily allowance of fiber), combats inflammation with its Omega-3 essential fatty acids, prevents menopausal symptoms with its estrogen-like phyoestrogens, fights heart disease by reducing LDL (bad) cholesterol, boosts the immune system, improved Alzheimer’s symptoms, and helps brain function and overall mood.

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Quinoa Cakes

Before preparing the quinoa cakes, make yesterday’s recipe. For the quinoa cakes, all you have to do is add 2 more ingredients to the Rainbow Quinoa Salad: 1 flax egg and 3 tbsp of oat flour.

For the flax egg:

Take one tablespoon of flax seeds, grind them up, put them into a bowl with 3 tablespoons of water. Let sit for about 5-10 minutes.

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You will notice that the water congeals and becomes jelly-like. Almost like an egg white.

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That was easier to do than I thought!

For the quinoa cakes:

Add the flax egg to the Rainbow Quinoa Salad.

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Fold in the oat flour. If you have oats, simple food process the oats until they are fine like flour.

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Mix the quinoa thoroughly with the other ingredients. Shake into little palm cup-sized patties. Place delicately on a baking sheet, drizzle with extra-virgin olive oil, and bake at 400 degrees Fahrenheit for 15 minutes, or until the patties hold together and are crispy on the outside.

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When they are finished cooking, they should look like this:

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Serve on a plate with some homemade ketchup to dip. Enjoy!

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Grab and dip!

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Bon Appetit!

xo Aylin

Rainbow Quinoa Salad

This is a quick chop-chuck-‘n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.

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Its glowsomeness revealed:

Quinoa: is a protein powerhouse (one cup has 9 grams), containing all  of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regular”, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.

Keeps you sharp, thin, and strong. Make sure you get some!

Rainbow Quinoa Salad

by Aylin @ Glow Kitchen

Ingredients

  • 2 cups cooked quinoa
  • 1 yellow red pepper, diced
  • 1 tomato, diced
  • 1 green pepper, diced
  • 1 carrot, shredded
  • 1 red onion, chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup olive oil
  • Juice of 1/2 a lemon

Instructions

Begin by chopping the veggies into fine pieces. Grate the carrot.  Add to two cups of cooked quinoa.

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For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.

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The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.

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Serve and enjoy!

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Bon Appetit!

xo Aylin